4 boneless chicken breasts, cubed
1/2 onion, chopped
3 carrots, chopped
3 celery sticks, chopped
6 cups chicken broth
1/2 cup all-purpose flour
2 tbsp. oil
1 (12 oz.) home style wide egg noodles
2 bay leaves (optional, for flavor)
1 tsp. basil
season, to taste
add frozen corn and peas, if desired

Put raw cubed chicken into Crock-Pot on high. Cover chicken with water (usually 1/2 full) and add all seasonings including bay leaves. Let cook until chicken is fully done.

Put vegetables and chicken broth into Crock-Pot and cook for about 1 hour. Take out 2 cups of juice from the soup and mix it with flour (this helps thicken soup). Pour back into Crock-Pot. Add oil. Cook until vegetables are almost done. Add noodles. Cook until done.

Prep time: 30 minutes; Cook time: 4.5-5 hours approx;

Submitted by: Audray Stammer